- No Violations Were Observed
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5/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar RIC - milk cartons stored **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On butter containers WIC **Warning**
- High Priority - Iodine sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. 0ppm - bar DM **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon may be served undercooked if guest requests it, as per chef. Salmon is received fresh. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.cooked shrimp and calamari ceviche cooling at a rate of one degree per hour - placed in shallow pan for improved cooling **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used for filling container with water **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Butter mix had old label - made two days prior and some products made 3/28 are dated 3/29 - WIC **Warning**
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3/29/2013 | Routine - Food | Warning Issued |
- Observed personal care item [pair of glasses] stored on top of kids meal plates. Corrected On Site.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. FANGUARD IN WIC
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Observed water draining onto floor surface.FROM STEAMER
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on shelves located in walk in cooler.
- Observed build-up of syrup under syrup holder. At lobby bar.
- Observed residue build-up on side of coffee machine. At lobby bar.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter. Corrected On Site. Towel was removed.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2011 | Complaint Full | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, the establishment is licensed for 113 seats but they actually have 127 seats at time of inspection.
- Critical - Hand wash sink lacking proper hand drying provisions, bar.
- Critical - Iodine sanitizer not at proper minimum strength for warewashing, dishmachine at bar.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for iodine sanitizer at bar glasswasher.
- Critical - No conspicuously located thermometer in holding unit, bar reach in cooler for milk.
- Critical - No conspicuously located thermometer in holding unit, bar reach in cooler for smoothie mixes (some had dairy and required refrigeration).
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation, when inspection started there were five people working and no certified manager present. Certified Food Manager, Heather, showed up while we were writing up the report. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, salmon served to customer order less than 145 F for 15 seconds per cook in kitchen. This violation must be corrected by : 6-28-11.
- Critical - Observed buildup of pink slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up, outside reach in cooler.
- Observed old labels stuck to food containers after cleaning, clean equipment o by dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked chicken in reach in cooler 45-48 F. Corrected On Site. Repeat Violation. This violation must be corrected by : 4-30-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ice cream mix at bar 48 F stored overnight. Corrected On Site. Repeat Violation. This violation must be corrected by : 4-30-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pasta 45-48 F in cook line drawer. Corrected On Site. Repeat Violation. This violation must be corrected by : 4-30-11.
- Critical - Observed unlabeled spray bottle, bar area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, ready to eat crab meat in reach in cooler near cook line.
- Critical - Stop Sale issued due to adulteration of food product, hair found in garlic butter on steam table. Corrected On Site. This violation must be corrected by : 4-30-11.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked chicken 48 F in reach in cooler overnight. This violation must be corrected by : 4-30-11.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Ice cream mix 48 F stored overnight. Repeat Violation. This violation must be corrected by : 4-30-11.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pasta 48 F in cook line drawers. Repeat Violation. This violation must be corrected by : 4-30-11.
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4/29/2011 | Complaint Full | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). For 3 Galons of yogurt . Corrected On Site. Dicarded by the operator.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For vanilla yogurt base at 50F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. For the potatoes at the front hot holdiiing.
- Critical. Observed food being cooled by nonapproved method. To deep of a pan for pasta.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. For pasta cook at 6am Corrected On Site. By evidence of pda states that the food was 338f at 6:30, this foods were once again cooled in an ice bath and drop at 38 f with in 15 min.
- Critical. No handwashing sign provided at a handsink used by food employees. At the laadies restrooms.
- Observed wall soiled with accumulated food debris. By the front were the soup is in hot hold.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For butter w parsley in the front line.
- Critical. Observed cloth used as a food-contact surface. For the cutting boards in the line.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between clean and dirty dishes.
- Observed residue build-up on nonfood-contact surface. On the plastic curtain ithe walk in cooler.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.By the hot line area.
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed residue build-up on nonfood-contact surface.Black substance at exterior of smoothie machine nozzles .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Ice buckets not inverted at bar.
- Critical. Observed small flying insects in bar area.
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7/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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